Glossary Terms com a letra M

Mandoline: what it is, how to slice thin vegetables safely, uses in lasagnas and gratins, and key care tips.

Mango: how to choose and cut it, uses in mousses, ice creams, juices and salads, and swaps in the kitchen.

Marinate: soaking food in seasonings for flavor and tenderness. Times, marinade types and care tips.

Mayonnaise: the creamy egg-and-oil emulsion behind salads, sandwiches, pâtés and potato salad.

Milk: what it is, types (whole, skimmed, lactose-free), uses in batters, creams and puddings, substitutes and tips.

Minas cheese: what it is, fresh and cured types, uses in cheese bread and snacks, swaps and storage.

Mise en place means separating and measuring everything before cooking. Learn the French technique that prevents mistakes and organizes the kitchen.

Moqueca: what it is, the difference between capixaba and baiana styles, ingredients and how to serve it with rice and pirão.

Mushrooms: what they are, types (champignon, shiitake, shimeji), how to clean and sauté, uses and swaps.

Mustard: a spicy condiment made from ground seeds, used in sauces, sandwiches, meats and classic stroganoff.